Rhubarb Maple Upside Down Cake
Ingredients
- 4 tablespoons unsalted butter ⓘ
- 3/4 cup brown sugar ⓘ
- 3 cups diced rhubarb, cut in 1/4 inch dice ⓘ
- 2 tablespoons granulated sugar ⓘ
- 1 cup granulated sugar ⓘ
- 1/2 cup unsalted butter, softened ⓘ
- 2 eggs, separated ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 1/2 cups all-purpose flour ⓘ
- 1/2 teaspoon salt ⓘ
- 2 teaspoons baking powder ⓘ
- 6 tablespoons milk ⓘ
Instructions
- Preheat oven to 325 F. Generously butter a 9-in. round cake pan (do not use a springform pan as the mixture will leak- trust me). Melt 4 tbsp. unsalted butter over low heat. Stir in the brown sugar. Pour into cake pan and distribute evenly across the bottom of the pan. Sprinkle rhubarb with 2 Tbsp granulated sugar and toss. Place in pan on top of brown sugar mixture. Spread evenly and set aside.
- Using an electric mixer, cream softened butter and 1 c. granulated sugar on medium speed until light and fluffy. Add egg yolks, one at a time, scraping down the sides of the bowl after each addition. Beat in vanilla extract.
- In a separate bowl, mix the flour, salt and baking powder. Add 1/3 of the flour mixture to the batter in the mixer bowl on slow speed, scraping down the sides and mixing until dry ingredients are incorporated. Add half of the milk-syrup mixture. Continue alternating additions of dry ingredients and milk-syrup mixture, ending with the flour mix.
- In a separate bowl, whip egg whites with cream of tartar until stiff peaks form. Fold egg whites into batter in small amounts until well-incorporated. Pour batter into pan on top of rhubarb.
- Bake at 325 degrees 40-50 minutes or until the surface springs back to the touch. Let cool for 5 to 10 minutes. Run a table knife around the edges and invert onto a cooling rack. Serve either warm or at room temperature.
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Nutrition & Diet Analysis (per serving)
838
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).